• 1 kg Sticky Millet • 1 tbsp oyster sauce • 2 tbsp Soya Sauce • 1 tbsp five-spice powder • 3 tbsp Shallot Oil • 500 g Pork belly • 25 pcs Chestnuts soaked & cleaned • 25 pcs Mushrooms soaked • 25 salted egg yolks • 6 tbsp Dried Prawns • 50 pcs Bak chang Leaves soaked & cleaned • 1.5 tbsp five-spice powder • 1 tbsp Chinese Cooking Wine • 4 tbsp Dark Soya Sauce • 3 tbsp oyster sauce

1. Choose Sautê mode on your Instant Pot. Saute washed and drained millet with sauces. Remove and cook pork - followed by the mushrooms, chestnuts, and dried prawns individually.
2. Start wrapping and tying changs to keep them together and prep for cooking.
3. Place tied changs inside the unit, submerge in water. Enough water to cover the changs.
4. Choose Bean mode on your Instant Pot and set for 45 minutes.
5. Manual release once time is up and drain well.
6. Enjoy!